Chop suey with leeks

Author: Les Cultures de chez nous
Chop suey aux poireaux
Preparation 15
Baking 30
Portions 4
Freezing No


  • 454 g (1 pound) of chopped beef or chopped pork
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of vegetable oil
  • 250 ml (1 cup) of chopped celery
  • 250 ml (1 cup) of beef or chicken broth
  • 30 ml (2 tablespoons) of soy sauce
  • 454 g (1 pound) of bean sprouts
  • 2 whisked eggs
  • Finely chopped fresh coriander, up to taste
  • Salt and pepper, up to taste
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  • In a casserole, brown chopped beef in a mixture of butter and oil. Add Les Cultures de chez nous sliced leeks and celery. Bake for 3 minutes. Add beef broth and soy sauce. Mix well and continue baking for 10 minutes. Add bean sprouts and whisked eggs. Bake for 2 minutes. Verify seasoning and garnish with finely chopped coriander and serve.

Chef's notes